From Kitchen Chaos to Television Stardom: Peter Goff Wood's 40-Year Culinary Journey
Loading player...
# **From Kitchen Chaos to Television Stardom: Peter Goff Wood's 40-Year Culinary Journey**
## A Faith at Work Feature on Just Gospel Radio
**Host:** Malefa Busio | **Guest:** Peter Goff Wood, Chef, Consultant & TV Host
---
In this engaging episode, renowned chef Peter Goff Wood shares his remarkable 40-year culinary journey—from accidental beginnings to becoming one of South Africa's most recognizable food personalities.
### **An Accidental Beginning**
Peter's career started by accident. While studying at university with a "less than successful" academic record, he worked as a waiter. During December holidays at Cape Town's Eastern Boulevard Holiday Inn, he chose to work in the kitchen to understand restaurant operations.
"From the first day, I was in love," Peter recalls. "At first glance it looked like chaos, then you realized it was like an ant mound—everyone had purpose and direction. There was screaming, pots clanging, but it all had purpose. I loved the theater of it all. I'd found my place in the sun."
### **The Power of Mentorship**
Peter's trajectory was shaped by strategic mentorship. His Woodstock chef, head of the South African Chefs Association, secured him an apprenticeship. He spent nine years in London, with each mentor opening new doors.
A pivotal lesson came as a third-year apprentice at Sandton Sun. When peers received promotions and he didn't, he complained and received "one of the nastiest dressing downs—and most important life lessons." The chef explained: "These guys—this is their best. I put you in fine dining for a reason. Never ask what others earn. Learn to walk before you can run."
This became his principle: "I always moved when ready. Too often youngsters today want to be head chef or have TV shows without doing the hard yards."
### **Evolution Across Four Decades**
**First Decade:** Fine dining with "fiddly food"—beautiful plating, sculpted presentations.
**Second Decade:** After London, simplicity emerged. "My food got simpler—more about seasons, fewer ingredients, more process than plating. Shopping is 50% of cooking."
**Last Two Decades:** Consulting made this harder to define. "I make food for other people—their burger joint or breakfast bar. It's less personal."
A defining characteristic: daily menu changes. "We have magnificent produce. If you're making food from scratch anyway, why not make different food daily?"
### **On Baking**
Peter admits baking isn't his favorite: "There's no room for freestyling. With savory food, you can wing it. You never make the same bolognese twice. But cakes must be the same every time. That exactness is my struggling point."
### **Consulting and Giving Back**
Most gratifying? Training enthusiastic chefs. He consults for Mozambique lodges on Benguerra Island, where local chefs without formal training are "like sponges for knowledge."
"When you return and see processes in place, dishes you taught still being used—that's rewarding. Some guys I've trained run their own restaurants and send me menu pictures. I was fortunate to have mentors, so being what I found necessary is the least I could do."
### **Television Journey**
Peter's TV career began with demonstrations on Top Billing. When Master Chef came to South Africa, 30-40 chefs auditioned through cook-offs while being filmed. "I was fortunate enough to crack the nod."
He's completed nine seasons of Ultimate Braai Master. "I love not just presenting but the back of house—logistics, planning, storytelling. Television is my calling card. It keeps me current and opened doors that changed my profile and business."
**Key Message:** As Gary Player said, "The more I practice, the luckier I get." Peter's journey exemplifies how following purpose, embracing mentorship, doing the hard yards, and staying ready for open doors leads to extraordinary opportunities—a testament to providence, preparation, and persistence.
## A Faith at Work Feature on Just Gospel Radio
**Host:** Malefa Busio | **Guest:** Peter Goff Wood, Chef, Consultant & TV Host
---
In this engaging episode, renowned chef Peter Goff Wood shares his remarkable 40-year culinary journey—from accidental beginnings to becoming one of South Africa's most recognizable food personalities.
### **An Accidental Beginning**
Peter's career started by accident. While studying at university with a "less than successful" academic record, he worked as a waiter. During December holidays at Cape Town's Eastern Boulevard Holiday Inn, he chose to work in the kitchen to understand restaurant operations.
"From the first day, I was in love," Peter recalls. "At first glance it looked like chaos, then you realized it was like an ant mound—everyone had purpose and direction. There was screaming, pots clanging, but it all had purpose. I loved the theater of it all. I'd found my place in the sun."
### **The Power of Mentorship**
Peter's trajectory was shaped by strategic mentorship. His Woodstock chef, head of the South African Chefs Association, secured him an apprenticeship. He spent nine years in London, with each mentor opening new doors.
A pivotal lesson came as a third-year apprentice at Sandton Sun. When peers received promotions and he didn't, he complained and received "one of the nastiest dressing downs—and most important life lessons." The chef explained: "These guys—this is their best. I put you in fine dining for a reason. Never ask what others earn. Learn to walk before you can run."
This became his principle: "I always moved when ready. Too often youngsters today want to be head chef or have TV shows without doing the hard yards."
### **Evolution Across Four Decades**
**First Decade:** Fine dining with "fiddly food"—beautiful plating, sculpted presentations.
**Second Decade:** After London, simplicity emerged. "My food got simpler—more about seasons, fewer ingredients, more process than plating. Shopping is 50% of cooking."
**Last Two Decades:** Consulting made this harder to define. "I make food for other people—their burger joint or breakfast bar. It's less personal."
A defining characteristic: daily menu changes. "We have magnificent produce. If you're making food from scratch anyway, why not make different food daily?"
### **On Baking**
Peter admits baking isn't his favorite: "There's no room for freestyling. With savory food, you can wing it. You never make the same bolognese twice. But cakes must be the same every time. That exactness is my struggling point."
### **Consulting and Giving Back**
Most gratifying? Training enthusiastic chefs. He consults for Mozambique lodges on Benguerra Island, where local chefs without formal training are "like sponges for knowledge."
"When you return and see processes in place, dishes you taught still being used—that's rewarding. Some guys I've trained run their own restaurants and send me menu pictures. I was fortunate to have mentors, so being what I found necessary is the least I could do."
### **Television Journey**
Peter's TV career began with demonstrations on Top Billing. When Master Chef came to South Africa, 30-40 chefs auditioned through cook-offs while being filmed. "I was fortunate enough to crack the nod."
He's completed nine seasons of Ultimate Braai Master. "I love not just presenting but the back of house—logistics, planning, storytelling. Television is my calling card. It keeps me current and opened doors that changed my profile and business."
**Key Message:** As Gary Player said, "The more I practice, the luckier I get." Peter's journey exemplifies how following purpose, embracing mentorship, doing the hard yards, and staying ready for open doors leads to extraordinary opportunities—a testament to providence, preparation, and persistence.
